Spicy Chicken Tortilla Roll Ups
- Number of Servings: 54
Ingredients
1.5 lbs boneless, skinless chicken breasts1 can Ro-tel diced tomatoes, drained12 oz cream cheese, softened1 cup shredded cheddar or monterey jack cheese1 clove garlic, minced3 tsp ancho chili powder1 tsp cumin1/2 tsp cayenne pepper1/2 tsp garlic salt (I like Lawry's)1/4 cup cilantro, chopped6 scallions, white and green parts, chopped6-8 large flour wraps (10 in)
Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.
Number of servings is based on 10 in wraps, cut in 1 inch sections, leaving the ends off.... if you leave the ends on in the count, you could possibly get 60 pieces, making each roll 50 calories, instead of 56
Serving Size: Makes 54 1 inch rolls
Number of Servings: 54
Recipe submitted by SparkPeople user LAMBCHOP4EVER.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.
Number of servings is based on 10 in wraps, cut in 1 inch sections, leaving the ends off.... if you leave the ends on in the count, you could possibly get 60 pieces, making each roll 50 calories, instead of 56
Serving Size: Makes 54 1 inch rolls
Number of Servings: 54
Recipe submitted by SparkPeople user LAMBCHOP4EVER.
Nutritional Info Amount Per Serving
- Calories: 55.6
- Total Fat: 2.6 g
- Cholesterol: 10.1 mg
- Sodium: 95.4 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 0.5 g
- Protein: 3.2 g
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